Roasted Oysters With Country Bacon
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Roasted Oysters With Country Bacon
  Oysters    Bacon  
Last updated 6/12/2012 12:58:59 AM. Recipe ID 21848. Report a problem with this recipe.
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      Title: Roasted oysters with country bacon
 Categories: 
      Yield: 4 Servings
 
MMMMM------------------MICHAEL'S PLACE #ML1A25-----------------------
     24    Fresh oysters, in their
           Shells
      2    Plum tomatoes
      1 pk Phyllo dough
    1/4 c  Olive oil
      1 tb Unsalted butter
      3 lg Shallots, (about 1/4 cup)
           Peeled and finely diced
    1/4 c  White wine
    1/4 c  Heavy cream
      1 tb Chopped fresh tarragon
           Leaves
      2 oz Bacon, cooked and chopped
    1/2 c  Steamed spinach (optional)
           Coarse salt
 
  Preheat oven to 350 degrees. Using a towel, grasp an oyster in the
  palm of your hand. Press the oyster, rounded side down, on a firm
  surface, still holding it with the towel. Shuck the oyster by wedging
  the tip of an oyster knife (regular knives are too thinbladed)
  between the halves of the shell, at the shell's narrowest end. When
  the knife tip is securely wedged, rotate the blade to pry open the
  shell. Slide the knife blade along the length of the shell to open
  completely. Remove the oyster from the shell and reserve, along with
  its juice. From each pair of oyster shells, save the one that is most
  concave on the inside, and discard the one that is flatter. Place the
  concave shells in a pan of cold water and scrub inside and out. Place
  the clean oyster shells on a cookie sheet and set aside.
  
  Dip the tomatoes briefly in boiling water to loosen the skins, then
  in ice water. Peel, cut in half, remove and discard the seeds and
  dice.
  
  Lay out the phyllo dough one sheet at a time on a clean work surface.
  Brush the sheet lightly with olive oil, sprinkle with coarse salt,
  crumble the sheet like a piece of newspaper and place on a cookie
  sheet. Bake at 350 degrees for 10 to 12 minutes until golden brown.
  
  Have the sauce ingredients measured and ready beside the stove. When
  you are ready to begin cooking the oysters, place the cookie sheet
  containing the oyster shells in a 350 degree oven. On the top of the
  stove, melt the butter in a hot saute pan until it begins to foam.
  Add the shallots, the oysters and their juice, and the white wine.
  Cook the oysters for 30 seconds, then add the heavy cream. Bring to a
  quick boil, then reduce to a simmer for just a minute more, or until
  the oysters' edges begin to curl. Add the tomato, tarragon, and
  bacon. Heat for another 30 seconds, then remove promptly from the
  heat.
  
  Remove the oyster shells from the oven and arrange six on each plate.
  Spoon an oyster into each shell and spoon a little of the sauce over
  each. Top each dish with top hat of crispy phyllo.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,




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Recipe ID 21848 (Apr 03, 2005)

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